Shrimp And Ginger Stir Fry Recipes

GINGER MUSHROOM SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium heat. Add the shrimp and season with ¼ teaspoon of salt. Cook the shrimp for 1 minute on each side, until just pink. Remove from the pan.
• Add the remaining tablespoon of oil to the pan. Toss in the mushrooms, asparagus, and remaining ¼ teaspoon of salt and sauté for a few minutes, until the vegetables begin to soften.
• Add the ginger and soy sauce and sauté until the ginger is fragrant, about 30 seconds.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls.
• Enjoy!

ORANGE GINGER SHRIMP STIR-FRY

Steps:

• Stir shrimp, orange juice, garlic, and ginger together in bowl; season with salt and pepper. Refrigerate 15 minutes.
• Heat 1 tablespoon vegetable oil and sesame oil in a wok or large skillet over medium-high heat. Remove shrimp from the marinade; cook and stir in the hot oil until opaque, about 2 minutes per side. Transfer shrimp to a plate.
• Heat 1 tablespoon vegetable oil with the oil remaining in the wok. Cook and stir bell pepper, squash, broccoli, onion, carrot, orange zest, and cayenne pepper in the hot oil until the vegetables are tender, about 5 minutes. Return shrimp to the skillet, stir into the vegetable mixture, and continue cooking 1 minute more.
• Serve over cooked rice.

GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY

Steps:

• In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
• Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
• In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
• Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
• Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
• Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
• Enjoy!

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Steps:

• In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
• In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
• Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
• Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

SHRIMP AND GINGER STIR-FRY

Steps:

• Press out ginger juice; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
• Season shrimp with salt and pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
• Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
• Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately.

GINGER SHRIMP STIR-FRY

Steps:

• In a small bowl, combine the first eight ingredients; set aside. In a small skillet, stir-fry shrimp in oil for 1-2 minutes or until shrimp turn pink., Stir sauce mixture; add to the pan. Bring to a boil; cook and stir for 2 minutes or until heated through. Sprinkle with cilantro. Serve with rice.

STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER

Steps:

• In a large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved. Add shrimp, and let stand five minutes. Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
• In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.
• Heat a wok over high heat. To test heat flick a few drops of water into wok. When water vaporizes within 2 seconds, wok is hot. Swirl in 1 tablespoon oil around sides of wok. Add shrimp, spreading them in a single layer, so they have contact with hot metal. Stir-fry for 2-3 minutes or just until pink, tossing them with a wok shovel or spatula. Add remaining 2 teaspoons oil, garlic and ginger, and stir-fry 5 seconds. Add snow peas and remaining 1/4 teaspoon salt, and stir-fry 1 minute more.
• Stir cornstarch mixture, swirl it in around sides of wok, and bring to a boil. Stir-fry just until shrimp are cooked through and sauce has thickened, about 30 seconds more. Stir in scallions, and serve immediately.

SESAME-GINGER SHRIMP AND VEGETABLE STIR-FRY

Steps:

• Cook rice in water as directed on package.
• Meanwhile, heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add vegetables; cook and stir 3 minutes. Add shrimp; cook and stir an additional 3 to 4 minutes or until shrimp turn pink and vegetables are crisp-tender.
• Add seasoning sauce to shrimp and vegetables; cook and stir 1 to 2 minutes or until thoroughly heated. Serve over rice.

SHRIMP STIR FRY RECIPE WITH GARLIC & GINGER

Steps:

• In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.
• Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
• In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is nicely seared, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate and set aside.
• Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant. [If you are using other vegetables, like snow peas, add them to the wok now and stir fry for a minute or until the vegetables are bright in color and crisp-crunchy]
• Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute or so until shrimp is cooked through. Serve immediately.

SHRIMP AND BROCCOLI IN GINGER GARLIC SAUCE (PALEO, WHOLE30, KETO)

Steps:

• Place the broccoli florets in a large microwave safe bowl with 1 tbsp water. Cover the bowl and microwave on high for 1 minute. Toss the florets and microwave for 1 additional minute. Rinse in cold water and set aside to drain.
• Chop the garlic but do not overly mince or it will get burnt easily in the wok. Chop the green scallion parts for garnish, if using.
• Pat dry the shrimp with clean paper towels. Butterfly with a small paring knife. Make a slice on the top (the back) of a shrimp down the middle, cutting almost but not all the way through to expose the vein. The butterfly step is optional but will help the shrimp cook evenly and more beautiful looking in presentation.
• Combine the ingredients in the ginger garlic sauce from coconut aminos to arrowroot starch. Stir-well.
• Preheat a large skillet or wok over medium heat until it's too hot to place your palm near the surface, about 2-3 minutes away. Add 1.5 tbsp oil. Quickly place the shrimp one-by-one to the skillet and fry them in a single layer (try not to overlap them) over medium-high heat about 2-3 minutes first side. Do not flip or move around the shrimp. Then quickly flip them with a tong or chopsticks to fry the second side for about 1-2 minutes. Scoop them out along with pan juice and scrape off any brown bits into a bowl and set aside to keep warm.
• Use the same skillet/work, add the rest of oil. Fry garlic with a pinch of salt over medium heat, about 5 seconds. Toss and scoop often so as not to burn the garlic. Add broccoli and season with 2 pinches of salt. Stir-fry and toss for 30 seconds over medium-high heat.
• Stir the sauce one more time. Add the shrimp and sauce back to the wok, scoop and toss for another 30 seconds.
• Off heat, garnish with green scallions, if using, and drizzle with more toasted sesame oil if desired. Serve warm or in room temperature.

GINGER-CHUTNEY SHRIMP STIR-FRY

Steps:

• In a large skillet, heat oil over medium-high heat. Add shrimp and ginger; stir-fry until shrimp turn pink, 4-5 minutes. Stir in remaining ingredients; cook until vegetables are crisp-tender, stirring occasionally. If desired, serve with rice.